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Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey

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Abstract

Free and glycosidically bound volatiles from two major tomato cultivars (Lycopersicon esculantum L. cv. Alida and Merve) of Turkey were determined. Free volatile compounds were extracted using liquid–liquid microextraction, while bound volatiles were extracted using solid phase extraction. The compounds were analyzed using GC-FID and GC–MS. Alida showed presence of, 39 free and 32 bound aroma compounds again 38 free and 31 bound aroma compounds is Merve. The odor activity values of the volatile compounds suggested that hexanal, (Z)-3-hexenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal and 2-phenylethanol were most significant odorants in both cultivars. Guaiacol and eugenol were flavor contributors for Merve. The norisoprenoids 5,6-epoxy-β-ionone and 3-hydroxy-β-ionone were observed in free form in tomato. Norisoprenoids, terpenoids, volatile phenols and higher alcohols were present in the glycosidic extract. Among the glycosidically bound compounds, 2-phenylethanol, guaiacol and eugenol were found to be potential contributors to overall tomato flavor upon hydrolysis.

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Acknowledgements

This work was financially supported by the Scientific and Technological Research Council of Turkey under project number BOSPHORUS PIA-525.

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Authors and Affiliations

  1. Department of Horticulture, Faculty of Agriculture, University of Cukurova, 01330, Balcali, Adana, Turkey

    Okan Özkaya & Ömür Dündar

  2. Food Engineering Department, Engineering and Architecture Faculty, Nevşehir Hacı Bektas Veli University, 50300, Nevşehir, Turkey

    Kemal Şen

  3. Centre Technique Interprofessionnel des Fruits et Légumes (Ctifl), route de Mollégès s, 13210, Saint-Rémy-de-Provence, France

    Christophe Aubert

  4. UMR Qualisud, Université de Montpellier, Place E. Bataillon, Montpellier Cedex 5, France

    Ziya Gunata

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  1. Okan Özkaya
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  2. Kemal Şen
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  3. Christophe Aubert
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  4. Ömür Dündar
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  5. Ziya Gunata
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Correspondence to Okan Özkaya.

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Özkaya, O., Şen, K., Aubert, C. et al. Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey. J Food Sci Technol 55, 4440–4449 (2018). https://doi.org/10.1007/s13197-018-3362-0

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  • DOI: https://doi.org/10.1007/s13197-018-3362-0

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